Extraction of oxalic acid

Everyone knows plants that taste sour: there is sorrel (Rumex acetosa), wood sorrel (Oxalis acetosella), but also rhubarb. These contain free oxalic acid or acidic potassium salts. But many other plants contain oxalic acid too. They don’t taste particularly sour because the oxalic acid is stored in the form of neutral salts such as potassium… Continue reading Extraction of oxalic acid

Decomposition of oxalic acid

Thermal decomposition When heated, oxalic acid decomposes to CO2, CO and H2O without leaving any residue. During this reaction, formic acid HCOOH can be detected as an intermediate. HOOC-COOH + energy —> HCOOH + CO2 HCOOH + energy —> CO + H2O The vapors burn like formic acid and like CO with a bluish flame.… Continue reading Decomposition of oxalic acid

Oxalic acid – the acidic acid

The language of chemists consists almost exclusively of words that have a Greek or Latin origin. If you look closely at the original meaning of individual words, you will notice weird things. Let’s look at the origin of “oxalic acid”: The Greek word oxys means sour; the word oxos for vinegar is derived from this.… Continue reading Oxalic acid – the acidic acid

Oxalic acid

Everyone knows sour-tasting plants. In the past, every child has at least tried some sorrel (Rumex acetosa) or some wood sorrel (Oxalis acetosella) in the forest. Everyone is surely familiar with the four-leaf oxalis forms such as Oxalis tetraphylla, which are sold as “lucky clover” on New Year’s Eve. They all have one acid in… Continue reading Oxalic acid